Prep 15 mins
Cook 30 mins
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This was submitted to the cookbook by my late grandfather - William Parker.
- 5 tablespoons butter
- 2 cups onions, sliced
- 4 1⁄2 cups beef bouillon
- salt and pepper
- Worcestershire sauce
- French bread
- parmesan cheese, grated
- Heat butter and then add onion and simmer for 10 minutes.
- Add bouillon and bring to boil and then simmer for 20 minutes.
- Season to your taste with salt, pepper and Worcestershire sauce.
- Pour the hot soup into earthenware cups.
- On top of each, float a slice of sauteed French bread and sprinkle with grated cheese.
This was very easy to make and delish too! I added some guyere cheese and broiled it as well...I haven't been feeling well and thought some soup would do the trick...this was perfect...I will use this again...thanks for posting. Made and reviewed for Zaar Chow Hounds...ZWT 5.
We love onion soup and I usually have a supply in the freezer but there was none left. Your recipe came in very handy; so fast and easy to prepare. I did add some GruyÃ¨re cheese and put it under the broiler. Thank you. I made this for ZWT5. Rita
DH loved it as well as I. Kids not so much as they are not onion fans (I will not let that effect my rating). I used both sweet and cooking onions. I will need to double recipe next time. (Made and reviewed for NZ/AUZ recipe Swap #21, Oct.2008)